Butternut Squash Soup | O2 Fitness Club & Gym

Nov 16, 2011

Submitted by Drew Schultz, Raleigh Personal Trainer @ O2 Fitness Falls/540

For Thanksgiving, we have yet again temptation and opportunity to get off track. So enjoy yourself while still eating healthy! Here is a seasonal soup with an antioxidant and protein benefit that is sure to be a hit at your gathering:

Butternut Squash Soup with Greek Yogurt (8 servings)


  • 1 butternut squash (halved and seeded)
  • 2 large onions (peeled and quartered)
  • 1 medium head garlic
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • 1 teaspoon mild curry powder (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cinammon
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • 1 cup greek yogurt
  • 1/4 cup chopped fresh parsley (optional)


  1. Preheat oven to 350 degrees .
  2. Line a baking sheet with aluminum foil or parchment paper.
  3. Place squash halves and onion on the baking sheet. Wrap garlic in foil, and place on sheet.
  4. Roast in oven for 45-60 minutes until the quash is tender. Once out of the oven, let cool for handling.
  5. Squeeze garlic cloves into a food processor. Scrape squash flesh and add to the food processor, along with the onion.
  6. Puree until smooth, adding some vegetable broth until desired consistency.
  7. Place puree in a large covered stovetop pot and add remaining broth.
  8. Add the remaining seasonings/spices (save parsley for presentation) and bring to a boil.
  9. Let gently simmer for ten minutes.
  10. After removing from heat, stir in the Greek yogurt. Certain Greek yogurts are often thicker than typical yogurt, so it may not dissolve uniformly.
  11. If you prefer, garnish with parsley upon presentation.

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